A geeky girl's guide to fitness, beauty, fashion, and all things bacon.

Shaved Brussels and Honey Cider VInaigrette

Brussels sprouts have been one of my side dish staples for years now, but until yesterday, I’ve never tried to create a salad with them, or prepare them raw.

I’ve been to two restaurants around town that have a shaved Brussels sprout salad that are great: Late Harvest Kitchen ( at the Fashion Mall) and Pizzology (on Mass Ave). Monday I met a friend at Pizzaology for lunch, and of course got a pizza for lunch, but ordered a Brussels sprout salad to-go for my dinner at work that night.

Let me say: IT WAS AMAZING (I’m a bit of a salad aficionado) and I’m sure the dressing had a lot to do with my love for the dish. Here is my effort at recreating the dish, with a dressing that didn’t turn out quite like Pizzaology’s (because I didn’t have a recipe to go off- I just made it up) but it was still pretty damn good!

Salad Ingredients:

1 1/2 lb shaved Brussels sprouts ( I used a Chef’n brand mandolin to slice/shave the Brussels.. You can purchase one here. This tool is great for slicing any veggie! Just watch your fingers!)

And VIOLA! That’s it. Easy peasy. I like to leave my greens dressing-free in the fridge for salads through out the week. There will be plenty of left overs here- so you’ll have those shaved bad boys waiting for you. Like I’ve said before, I always like to make my recipe in large quantities because I’m the left-over queen.